*Ingredients :
°2 can cream chicken soup
°2 cans chicken broth (15 ounces each)
°1 stick butter or ghee
°1 pound chicken breast
°1 pack of frozen egg noodles (24 oz) I use Reims.
*Directione :
In the crock, put the chicken on the bottom. Pour chicken broth and soup on top. Then put on top of that with a stick of butter. Placing crock pot on low heat for 6-7 h.
Taking out chicken & chop it up. Put it in pottery.
Add the frozen pasta and cook for an additional 2 hours. (I stir every 30 minutes until I'm done.)
Enjoy !
